Vous êtes sur la page 1sur 2

Aam aur Chane ka Achaar


1/2 cup kabuli chana (white chick peas)

1 1/2 cups grated raw mango
1 tsp turmeric powder (haldi)
1 tbsp fenugreek (methi) seeds
1 tbsp fenugreek seeds (methi) powder
1 tbsp fennel seeds (saunf)
1/2 tsp asafoetida (hing)
1 tsp nigella seeds (kalonji)
14 whole dry kashmiri red chillies
1 tbsp chilli powder
1 1/4 cups mustard (rai / sarson) oil
1 tbsp salt
How to make Aam aur Chane ka Achaar :
 Combine the grated mango, turmeric powder
and salt and leave aside for 30 minutes.
 Squeeze out all the mango water using a
muslim cloth and keep aside. Keep the grated
mango aside separately.
 Soak the Kabuli chana and fenugreek seeds in
the mango water overnight.
 Refrigerate the grated mango.
 Combine the fenugreek seeds powder, fennel
seeds, asafoetida, nigella seeds, whole red
chillies, chilli powder and soaked Kabuli chana
mixture with the grated mango. Mix well.
 Heat the mustard oil. Cool it and add to the
prepared mixture.
 Bottle the pickle in a sterilised glass jar.
 The pickle is ready to eat after 3 to 4 days.
 Store it a cool dry place for upto 1 year.